Roast Turkey

For now, here’s the recipe.  Pictures coming!

Roast Turkey

  • Servings: 8-10, with leftovers
  • Difficulty: advanced
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Moist, flavorful turkey with a delicious herb gravy



  • 1 (14-16 lb) turkey
  • 12 tablespoons (1.5 sticks) unsalted butter, divided
  • 2 tablespoons dried herbs de Provence
  • 4 garlic cloves, minced
  • 1 diced shallot
  • 1 teaspoon Dijon mustard
  • 1 tablespoon grated lemon zest
  • 1 and 1/2 teaspoons chicken bouillon
  • 1 teaspoon pepper
  • 2 onions, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 4 cups low-sodium chicken broth
  • 1 cup white wine

Herb Gravy

  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • Salt and pepper, to taste



  1. Remove turkey from brine, rinse well under cool running water.  Remove neck and giblets from cavity.  Pat turkey dry inside and out with paper towels.
  2. Adjust oven rack to lowest position and heat oven to 400 degrees. Using fork, beat butter, herbs, garlic, shallot, mustard, zest, bouillon, and pepper until combined.
  3. Spoon half of butter mixture under skin of turkey. Rub remaining butter mixture over outside of turkey and inside of cavity.
  4. Scatter vegetables in bottom of large roasting pan, then add broth and wine. Tuck wings behind back and tuck legs into pocket of skin at tail end, and arrange turkey on V-rack set inside roasting pan, breast side down. Roast for one hour.
  5. Remove turkey from oven, brush with melted butter.  Tip juices from cavity of turkey into pan. Using clean pot holders or kitchen towels, carefully flip turkey breast-side up, brush with butter. Reduce oven to 375 and roast until breast meat registers 160 degrees and thigh meat registers 175 degrees, 1 to 1½ hours. Transfer to carving board and let rest, uncovered, for 30 minutes. Carve and serve.

Herb Gravy

  1. Carefully strain contents of pan into large measuring cup. Let liquid settle so that fat separates, then skim (if necessary, add enough water to measure 4 cups).
  2. Melt butter in saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes.
  3. Gradually whisk in strained juices. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes.
  4. Off heat, stir in herbs and season with salt and pepper.

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